This fresh-tasting panzanella (Italian bread-and-tomato salad) is made with shrimp, olives and plenty of herbs. You'll need olives packed in flavorful brine to make the dressing. For convenience, buy shrimp already peeled and cooked. Sometimes the best-tasting precooked shrimp is sold frozen. Soak in cold water for 10 minutes to defrost. Recipe by Nancy Baggett for EatingWell.

EatingWell Test Kitchen
Source: EatingWell Magazine, May/June 2010

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Recipe Summary

total:
45 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F.

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  • Drizzle 2 tablespoons oil on a rimmed baking sheet. Mash garlic into the oil with a fork to infuse it with flavor; discard the garlic. Stir bread cubes into the oil until lightly coated. Bake, stirring every 5 minutes, until very crisp, 12 to 15 minutes. Let cool completely.

  • Combine shrimp, tomatoes, bell peppers, parsley, chives, olives and olive brine, vinegar, thyme and the remaining 2 tablespoons oil in a large bowl. Season with pepper. Let stand for at least 10 minutes to blend the flavors.

  • Toss the croutons with the shrimp mixture and serve the salad over greens.

Tips

Make Ahead Tip: Store croutons (Step 2) airtight at room temperature for up to 1 week. Cover and refrigerate the shrimp mixture (Step 3) for up to 1 day.

Ingredient Note: Both wild-caught and farm-raised shrimp can damage the surrounding ecosystems when not managed properly. Look for shrimp certified by an independent agency, such as Wild American Shrimp or Marine Stewardship Council. If you can't find certified shrimp, choose wild-caught shrimp from North America--it's more likely to be sustainably caught.

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

264 calories; protein 16.3g 33% DV; carbohydrates 21.4g 7% DV; dietary fiber 5.5g 22% DV; sugars 6.5g; fat 13.1g 20% DV; saturated fat 2g 10% DV; cholesterol 95.3mg 32% DV; vitamin a iu 3077.8IU 62% DV; vitamin c 78mg 130% DV; folate 113.5mcg 28% DV; calcium 120.3mg 12% DV; iron 2.4mg 13% DV; magnesium 69.5mg 25% DV; potassium 693.9mg 19% DV; sodium 804mg 32% DV; thiamin 0.2mg 20% DV; added sugar 1g.
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Reviews (2)

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2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/30/2011
I've made this 4 times and we've really liked it each time. It's light and refreshing but also filling so that we aren't hungry again too soon. My husband would prefer more olives or a touch of salt at the table. Read More
Rating: 4 stars
10/30/2011
I cut the recipe in half and still made a meal for two for two nights. This salad is delightful and refreshing. Perfect for summer! I made with fresh wild shrimp so easy to prepare. Thank you so much. I will use this recipe again and again. Read More
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